Salted caramel hazelnut meringue torte

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Gooey, sticky, sweet salted caramel hazelnut meringue torte is a delicious and rather impressive dessert that is perfect for serving a crowd

Ingredients

90g butter

200g dark chocolate digestive biscuits, crushed

25g hazelnuts, roasted and finely chopped

2 x 397g cans caramel

2 medium free range eggs, plus 2 eggs separated

100ml single cream

Pinch flaked sea salt

75g caster sugar

Pinch salt

25g hazelnuts, roasted and finely chopped

25g dark chocolate, grated, to serve

If you’re in a hurry cool caramel layer slightly then pop in the freezer for 2 hours.

Method

Heat oven to 160C/gas mark 3. Double-line the base and sides of a 20cm deep round cake tin and place on a baking tray.

Melt butter in a saucepan, add biscuits and hazelnuts and stir for a few seconds. Remove from the heat and stir until the chocolate has melted. Spoon into the tin and smooth over the base.

Whisk together caramel, 2 whole eggs and 2 egg yolks and the cream with a pinch of salt. Pour onto the biscuit and bake for about 1 hour, until set (it will still feel quite wobbly). Cool, then chill until cold.

Meanwhile, reduce oven to 130C/gas mark 1. Whisk remaining egg whites until soft peaks, then gradually whisk in the sugar until smooth and glossy. Fold in the hazelnuts. Draw a 20cm circle on a sheet of non-stick paper (use the tin as a template), then spoon the meringue into a large round, being careful not to go closer than 1 cm from the edge. Bake for 1 hour –1 hour 15 mins until crisp. Cool

When ready to serve, remove the meringue from the paper, and place onto the caramel tart. Top with chocolate and serve.

FREE Newsletter

By submitting your details, you'll also receive emails from Time Inc. UK, publisher of goodtoknow and
other iconic brands about its goods and services, and those of its carefully selected third parties.

Please tick here if you'd prefer not to hear about:

Time Inc.'s goods & services, including all the latest news, great deals and offers

Receive our free newsletter

By submitting your details, you'll also receive emails from Time Inc. UK, publisher of goodtoknow and
other iconic brands about its goods and services, and those of its carefully selected third parties.

Please tick here if you'd prefer not to hear about:

Time Inc.'s goods & services, including all the latest news, great deals and offers